Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This versatile stroganoff recipe can be made ahead and frozen—place meatballs in one freezer bag and noodles and sauce in another.

Recipe by Southern Living March 2002


Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Combine first 7 ingredients in a large bowl; shape mixture into 16 to 20 balls (about 2 tablespoonfuls each).

  • Brown meatballs in a large skillet over medium heat; drain well, and set aside. Add soup, broth, and cheese to skillet, stirring until blended; return meatballs to skillet. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes.

  • Stir together sour cream and parsley. Serve meatballs over noodles, and top with sour cream mixture.

  • To freeze: Place cooked cream cheese mixture and noodles together in an airtight container, and freeze up to 1 month. Place cooked meatballs in an airtight container or large heavy-duty zip-top plastic bag, and freeze up to 1 month.

  • To lighten: Substitute reduced-sodium, reduced-fat cream of mushroom soup; light sour cream; and light cream cheese.